Crawfish Boil & Creole Seasoning

Ingredients:
Large pot
Propane burner
Long table with newspaper
10 gallons of water
6 lemons, halved
3 oranges, halved
8 heads of garlic, halved
6 onions, halved
30 new potatoes
2 packages Zatarain crab boil
2 cups Creole seasoning (see recipe)
1 cups salt
50 lbs. live crawfish
5 lbs. andouille sausage
10 ears of corn, halved

Bring water to a boil with all ingredients through salt and boil for 5 minutes. Add sausage and crawfish; bring water back up to boil. When water just starts to boil, add corn. Turn off flame and cover. Let sit 20 minutes, then taste one crawfish tail. The longer the crawfish sits in the water, the more flavor it will have, but at a point the crawfish meat will turn mushy and soft. The best crawfish sit the longest but are still firm. Pull all ingredients out of water and spread along the table.

Creole Seasoning
6 Tablespoons paprika
2 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon white pepper
1 Tablespoon red pepper (cayenne)
1 Tablespoon dried thyme
1 Tablespoon dried onion powder
1 Tablespoon garlic powder
1 Tablespoon oregano

Mix well and store in an air-tight container. Mix will last about one month.